This recipe really packs a fruity Rhubarb and hot ginger punch. Really good. Great as a breakfast muffin or as a treat. Don't worry about the sugar in the rhubarb, you won't use all the syrup (though what's leftover makes for a lovely ice-cream syrup or cordial with soda water).
Makes 12 muffins
175g spelt Flour
25g wheatgerm and bran
1.5 teaspoon baking powder
1 teaspoon bicarb of soda
75g soft light brown sugar
3 tablespoons yoghurt
Heat oven to 200°C
Place 3-4cm chunks of rhubarb in deep baking tray with thinly sliced ginger and sugar. Bake for 30mins. Separate rhubarb from syrup and set each aside to cool.
Weigh out flour, wheatgerm, bicarb, baking powder and sugar and mix in a bowl.
Melt butter and allow to cool.
Mix eggs, yoghurt, cooled rhubarb pieces. Add cooled butter.
Combine the wet and dry ingredients gently.
Share into 12 muffin tins.
Bake for 20-15 minutes.
When ready remove from oven and drizzle some syrup over the buns for extra tang and heat.
Allow to cool.
Added by: Sam F
We are beyond excited to announce the launch our first cookbook with Headline Publishing.
“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.
More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.